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Monica's Candy | Babish Culinary Universe's Recipe Transcription

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Babish Culinary Universe

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Ingredients

(A) Water : 60g
(A) Corn syrup : 155g
(A) Sugar : 400g
(B) Melted butter : 230g
(B) Fresh cream : 230g
(C) Vanilla extract : Appropriate amount
(C) salt : Appropriate amount
Dark chocolate : Appropriate amount
Flaky salt : Appropriate amount

Time required

60minutes

Procedure

1) Make caramel 00:39
Put (A) in a pan, heat on high medium heat until it reaches 160 ° C, turn off the heat and add (B) while stirring.
Heat again, add (C) when it reaches 115-118 ° C, pour into a square shape and let cool for at least 6 hours to harden.
2) Caramel caramel 01:53
Remove the caramel from the mold and cut it into squares with a kitchen knife.
3) Melt chocolate 02:22
Put the chopped chocolate in a water bath, melt the chocolate at 43-48 ° C, remove it from the water bath, mix a small amount of chopped chocolate, and cool while stirring until it reaches about 30 ° C.
4) Wrap in chocolate 04:18
Pass the chocolate through the caramel and sprinkle with flaky salt before it dries.

Point

Both sugar and chocolate need temperature control, so it's a good idea to have a thermometer.
All temperatures are converted from Fahrenheit to Celsius.
The molds into which the caramel is poured and the kitchen knives to be cut are sprayed with a non-stick spray to prevent them from sticking.
Placing a cooking sheet on the top plate can prevent sticking.
In a chocolate water bath, be careful not to boil the water.
If the chocolate temperature is high, add a small amount of chopped chocolate to adjust the temperature. When reheating, do not exceed 34 ° C.
When setting the temperature of the chocolate, it is advisable to constantly stir and use a palette knife to check the appearance of the chocolate.
The time required to cool and harden the caramel is not included in the required time.